Su style Moon Cake 美味的酥饼

Su style Moon Cake is Chinese Hans traditional food of the Mid Autumn Festival, originated in Suzhou ,is a Su style pastries,
ia popular for the Jiangsu and Zhejiang People . Pastry crisp, beautiful color, filling fat but not greasy, crisp taste of pine.
Today ,I'd like to share with you ,wish you like !

Step one: TO make filling:

Five nuts (peanuts, pistachios, walnuts, almonds, sesame seed ,) 250 g

peanut oil 20-30g
water 40-50ml
liquor 10g
fried sticky rice flour 70g ,
sugar 30g

1、bake the peanut for about 5 minutes
2、chop the five nuts and put it in a large bowl.add the liquor,water,peanut oil ,fried sticky rice flour to the bowl,mixing it and form a dough.Put it aside for 30 minutes.

Step two:TO make pastry:

Ingredients A:

High gluten flour 75g
Low gluten flour 75g
fine sugar 12g
warm water 55g

Ingredients B:

low gluten flour 120g
lard 60g
a little of fried sesame seed

1、mixing ingredients A and form a dough ,put it aside for 10 minutes. So does B

2、cut A into small pieces ,kneading it and form a dough , one by one. cover it and put it aside for 10 minutes .So does B.
3、Wrap the dough B over dough A , form a pastry C ,cover it(C) and put it aside for 15 minutes.
4、take a pastry C, use a rolling pin to roll out, form a oval shape, roll it from one side of it .one by one .put it aside for 15 minutes.
5、the above steps were repeated，do them 3 times.

6、Take a dough, knead well on both sides, and use the rolling pin to roll out ,form a circle.

Step three:

7、Place the filling in the middle of the flat dough and slowly wrap around it. Place it on a greased baking tray。
8、brush the egg mixture on the surface of it ,bake it at 180 degree for about 20 minutes, brush it again and go on baking for 15 minutes until the top is golden and crunchy.

thank you !

苏式月饼是中国汉族中秋节的传统食品.
源于苏州为苏式糕点，受到江浙地区人民的喜爱，皮层酥松，色泽美观，馅料肥而不腻，口感松酥。

今天我把它分享给大家，希望你们喜欢！

五仁（花生，开心果，核桃仁，大杏仁，黑白芝麻等）250克 ，
花生油20-30克，水40-50ML，白酒 10克，糕粉 70克，白糖30克左右
五仁馅料做法：
1、放烤箱进行烘熟的花生 约5分。
2 所有的坚果切碎。
3 加入白酒，水，花生油，糕粉（糯米粉用炒锅炒熟，颜色变黄即可）等揉成面团，静置30分。
如果不出现分离，不渗油，馅就做成功了。

饼皮做法

高筋面粉 75g
低筋面粉 75g
细砂糖 12g
温水 60g
猪油 55g

低筋面粉【油酥】120g
猪油【油酥】60g
炒香的白芝麻适量

1.油皮材料混合，并揉光滑，出筋最好，有利于后面面团的处理。油酥材料混合均匀，揉成团，松弛10分钟。
2、油皮油酥分别均分为若干等分，揉圆，松弛10分钟。盖上保鲜膜。
3、.取一份油皮一份油酥，用油皮包裹油酥。类似包子的手法用油皮把油酥包牢，不漏酥。.包好后盖上保鲜膜静置松弛15分钟。
4、取一份酥皮，擀面杖擀开成牛舌形状，将擀成牛舌形状的油皮卷起。逐个擀开并卷好以后盖上保鲜膜静置15分钟。
5、取上步骤一个油皮面团压扁。并再次擀开成牛舌形。以同样的方式再次卷起，同上一次全部卷好后盖上保鲜膜静置15分钟。
6、取一份面团，捏好两边，并用擀面杖擀制成圆形。
7、包裹入馅料，类似包包子的方法，捏紧收口向下放入烤盘内。烤盘最好铺上油纸。
8、表面刷上打散的鸡蛋液。烤箱预热175度，烤制35分钟左右。还剩10分钟再次刷蛋液，并撒上芝麻。

感谢您的阅读！